Ingredients
Yields 10 portions
14 oz Chick peas
6 oz Potato Croquette Mix
1 1/2 cup Water
1 ea Egg
Tabasco, to taste
Caraway, to taste
Coriander, to taste
Hacomat, to taste
7 oz Mozzarella cheese
Breading
4 oz Bread crumbs
Yields 25 portions
4 lb Chick peas
2 lb Potato Croquette Mix
7 cup Water
5 ea Egg
Tabasco, to taste
Caraway, to taste
Coriander, to taste
Hacomat, to taste
2 lb Mozzarella cheese
Breading
10 oz Bread crumbs
Preparation
Finely chop chick peas. Cut Mozzarella Cheese to a brunoise. Blend water, egg, caraway, Coriander and Potato Croquette Mix and mix well. Allow to set for 10 minutes. Add chick peas and Mozzarella Cheese to dough, mix well. Season to taste.
Setting
Shape potato-chick pea dough into ping-pong sized balls and turn them in breading. Deep-fry at 370°F.
Suggestion
Serve the potato-chick pea balls as a side-dish or combined with Tzatziki (Greek yogurt/cucumber sauce) as a starter.
Specialty Ingredients
#509 HACO-Swiss POTATO CROQUETTE MIX
#513 HACO-Swiss HACOMAT
